Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Foam stabilization or inhibiting foaming or gushing or...
Patent
1980-04-30
1982-02-23
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Foam stabilization or inhibiting foaming or gushing or...
426424, 426477, 426594, A23F 518
Patent
active
043169163
ABSTRACT:
A process for treating a coffee extract is disclosed which comprises adjusting the pH of the extract to a value of from 3.0 to 4.5 and then eliminating the subsequently formed flocculate. The pH of the extract is preferably adjusted to a value of from 3.8 to 4.2.
The coffee extract treated in accordance with the present invention may be used in the production of coffee-based gaseous beverages. A gaseous beverage produced in this way does not spurt from the container holding it when the container is opened.
REFERENCES:
patent: 3108876 (1963-10-01), Turkey et al.
patent: 3845220 (1974-10-01), Suzuki
patent: 4105802 (1978-08-01), Cho et al.
M. B. Jacobs, "Manufacture and Analysis of Carbonated Beverages", 1959, pp. 70-71.
M. Sivetz, "Coffee Processing Technology", vol. II, Aromatization-Properties-Brewing-Decaffeination-Plant Design, 1963, p. 264.
Bashore S. Leon
Goldman Michael
Societe d'Assistance Technique pour Produits Nestle S.A.
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